Yield: 6 servings

Prep time: 10 minutes

Total time: 40 minutes

Ingredients:

• 1 cup of shredded coconut

• 1 large sweet potato

• 1 1/4 cups of almond flour

• 1/2 cup corn flour

• 2 teaspoons baking powder

• 1/2 teaspoon sea salt

• 1/2 cup coconut palm sugar

• 1 teaspoon of ground cinnamon

• 1 can of coconut milk

• 1/2 cup of dark chocolate chips

Instructions:

1. Cook your sweet potato by placing a large sweet potato (with skin on) on foil and roast for 50-60 minutes at 405 degrees/gas mark 6. Let it cool before preparing the muffins.

2. Preheat your oven to 350°F (177°C)/ Gas mark 4 and add the almond flour ,corn flour, baking powder, sea salt, coconut palm sugar and 1 teaspoon of cinnamon to a large bowl and whisk or blend very well. In a small bowl, peel the sweet potato and mash it very well, so no lumps remain.

3. Measure out 1/2 cup of the sweet potato, making sure to fill the cup and then level off with your finger, so there is not excess potato. Add the potato to a small bowl with the vanilla extract and 1/2 cup coconut milk and whisk or blend really well. .Add the wet ingredients to the dry ingredients and stir with a spoon until well mixed.

4. Divide the batter between 8-12 muffin liners and bake for 22 minutes.

Optional:

Sweet potato “caramel”

1. Add 1/4 cup (60g) cooked mashed sweet potato, 1/2 cup (120g) coconut milk shaken well, 1/4 teaspoon cinnamon, 4 tablespoons (48g) coconut palm sugar , 1/4 teaspoon fine salt in a blender.

2. .Add to a small pot over a stove and turn to medium-low heat. Once it starts boiling, stir with a rubber spoon for a full couple of minutes or so until it thickens up. This should only take a few minutes.

3. Immediately remove from heat and stir in 1/4 teaspoon of vanilla extract. . . . Drizzle muffins when they are completely cool and enjoy